Oh-So-Healthy Holiday Treats Peanut Butter Cookies (Vegan, Gluten Free) Yields: About 18 cookies
photo by Pamela Reed
1 cup creamy peanut butter ½ cup coconut sugar ½ cup brown sugar 2 tsp vanilla ⅔ cup oat flour 1 tsp baking soda ¼ tsp salt ¼ cup almond milk Additional sugar to roll cookies in Preheat oven to 350° F. In a large bowl, cream together peanut butter and sugars with a hand mixer. Once combined, add vanilla and continue mixing.
Add flour, baking soda, salt and almond milk into the bowl and mix for a few seconds, until combined. The cookie dough will be a little crumbly. Prepare 2 cookie sheets with silicone baking sheets or spray with nonstick spray. Roll the dough into large balls, and then gently roll in sugar to cover them. Use a fork to gently press down on each cookie a little bit—not too much, or they will crumble. Bake cookies for 12 minutes. Once out of the oven, allow to cool for 15 minutes. This is important, as the cookies will be very soft when they come out of the oven, but they will harden up as they cool. Store in an airtight container or freeze. Recipe courtesy of BrooklynFarmGirl.com.
Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible.
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